Lemon Pistachio Cake

Name: Lemon Pistachio Cake
Total time: 180 min
Yield: 12 servings
Cuisine: Mediterranean
Ingredients: 1 cup cane sugar or granulated sugar; 2 tbsp lemon zest from about 2-3 lemons; 3 large eggs; 0.75 cup extra virgin olive oil; 0.5 cup milk of choice, I prefer whole milk; 0.25 cup fresh lemon juice from about 1-2 lemons; 1 tsp vanilla extract; 1.5 cups gluten free 1-to-1 flour or normal AP flour; 1 cup finely ground pistachios; 1 tsp baking powder; 0.25 tsp baking soda; 0.5 tsp kosher salt; 4 oz mascarpone cheese; 0.5 cup powdered sugar; pinch kosher salt; 0.75 cup heavy cream; splash vanilla extract

Serves 12

munchinwithmaddie.blog

Lemon Pistachio Cake

munchinwithmaddie.blog

Serves 12

Directions

1Preheat your oven to 350F and grease the bottom and sides of your cake pan.
2Add a circle of parchment paper to the bottom of the pan, followed by more oil or spray.
3In a large bowl, use your hands to massage the lemon zest into the sugar for several minutes to release oils and enhance lemon flavor.
4Add the eggs, extra virgin olive oil, milk, lemon juice, and vanilla to the bowl and whisk until smooth and combined.
5Add in the gluten-free flour, ground pistachios, baking soda, baking powder, and kosher salt to the bowl and stir with a spatula until just combined, do not overmix.
6Pour cake batter into the prepared pan.
7Transfer the pan to the oven and bake for about 30 minutes.
8Let the cake cool completely for about 2 hours before adding the frosting.
9Once the cake has cooled, add mascarpone cheese and powdered sugar to a large bowl or the bowl of a stand mixer and beat until smooth and combined.
10Then, add in heavy cream and vanilla extract and beat again until stiff peaks form.
11Spread the mascarpone whipped cream frosting evenly over the top of the cooled cake.
12Top with extra crushed pistachios and lemon slices.

Ingredients

1 cup cane sugar or granulated sugar
2 tbsp lemon zest from about 2-3 lemons
3 large eggs
0.75 cup extra virgin olive oil
0.5 cup milk of choice, I prefer whole milk
0.25 cup fresh lemon juice from about 1-2 lemons
1 tsp vanilla extract
1.5 cups gluten free 1-to-1 flour or normal AP flour
1 cup finely ground pistachios
1 tsp baking powder
0.25 tsp baking soda
0.5 tsp kosher salt
4 oz mascarpone cheese
0.5 cup powdered sugar
pinch kosher salt
0.75 cup heavy cream
splash vanilla extract

Equipment

parchment paperFood Processorkitchen scale2 large bowlsmicroplane zesterwhiskspatula9" springform cake panhand mixer or stand mixerOffset Spatula

Tips

For accurate results, measure ingredients with a digital kitchen scale.
If not using a scale, use the spoon and level method for flour.
Use raw, unsalted shelled pistachios and pulse them in a food processor until finely ground, being careful not to over-pulse into butter.
Store the cake in the refrigerator due to the mascarpone whipped cream frosting. It stays delicious for several days.
You can make this cake dairy-free by using non-dairy milk and a dairy-free whipped cream frosting alternative.

Lemon Pistachio Cake

Serves 12

munchinwithmaddie.blog

Lemon Pistachio Cake

munchinwithmaddie.blog

Serves 12

Directions

1Preheat your oven to 350F and grease the bottom and sides of your cake pan.
2Add a circle of parchment paper to the bottom of the pan, followed by more oil or spray.
3In a large bowl, use your hands to massage the lemon zest into the sugar for several minutes to release oils and enhance lemon flavor.
4Add the eggs, extra virgin olive oil, milk, lemon juice, and vanilla to the bowl and whisk until smooth and combined.
5Add in the gluten-free flour, ground pistachios, baking soda, baking powder, and kosher salt to the bowl and stir with a spatula until just combined, do not overmix.
6Pour cake batter into the prepared pan.
7Transfer the pan to the oven and bake for about 30 minutes.
8Let the cake cool completely for about 2 hours before adding the frosting.
9Once the cake has cooled, add mascarpone cheese and powdered sugar to a large bowl or the bowl of a stand mixer and beat until smooth and combined.
10Then, add in heavy cream and vanilla extract and beat again until stiff peaks form.
11Spread the mascarpone whipped cream frosting evenly over the top of the cooled cake.
12Top with extra crushed pistachios and lemon slices.

Ingredients

1 cup cane sugar or granulated sugar
2 tbsp lemon zest from about 2-3 lemons
3 large eggs
0.75 cup extra virgin olive oil
0.5 cup milk of choice, I prefer whole milk
0.25 cup fresh lemon juice from about 1-2 lemons
1 tsp vanilla extract
1.5 cups gluten free 1-to-1 flour or normal AP flour
1 cup finely ground pistachios
1 tsp baking powder
0.25 tsp baking soda
0.5 tsp kosher salt
4 oz mascarpone cheese
0.5 cup powdered sugar
pinch kosher salt
0.75 cup heavy cream
splash vanilla extract

Equipment

parchment paperFood Processorkitchen scale2 large bowlsmicroplane zesterwhiskspatula9" springform cake panhand mixer or stand mixerOffset Spatula

Tips

For accurate results, measure ingredients with a digital kitchen scale.
If not using a scale, use the spoon and level method for flour.
Use raw, unsalted shelled pistachios and pulse them in a food processor until finely ground, being careful not to over-pulse into butter.
Store the cake in the refrigerator due to the mascarpone whipped cream frosting. It stays delicious for several days.
You can make this cake dairy-free by using non-dairy milk and a dairy-free whipped cream frosting alternative.